The recipe for this attractive salad is from my latest book, The Cook's Garden. It is of Middle Eastern origin and the combination of flavours and textures is very refreshing - the oily avocado flesh contrasting well with the pomegranate seeds and citrus fruits.
Serves 4 - 6
In a serving bowl, whisk together the olive oil, lime or lemon juice, honey and salt and pepper.
Cut the avocados in half. Twist to separate into halves, remove the stone (best done by hitting with a sharp kitchen knife and twisting to loosen). Using a small sharp knife, peel off the skin. Cut into attractive slices, being careful not to bruise and drop into the dressing.
Slice the top and bottom off the grapefruit and oranges. Stand on their base and using a downwards action, cut off the skin leaving no pith and with a small sharp knife, cut out the segments. Add to the avocado along, sprinkle over the pomegranate seeds and toss gently to combine. Garnish with watercress and/or mint leaves.
Tip: use pink grapefruit when in season. Blood oranges are also marvellous but they have a limited season. For a more substantial dish, add some flaked fresh crab.